Marlow Cottage

If you love spiced Christmas flavours like cinammon and ginger, you will love these cookies. Crunchy on the outside, and soft on the inside, they are your easy-peasy gingerbread style cookies, without the faffing about!

If there’s one thing I want from a gingerbread cookie, it’s a decent amount of spice. This recipe gives you that gorgeous ginger hit that is just devine when dipped into a hot cup of coffee. Golden syrup adds a warm toffee flavour, which pairs perfectly with the spices.

Tips for these cookies

1. Measure with your heart for the spices. Everyone likes a different level of spice, so add or takeaway as needed (though I think they are perfect as is!)
2. Focus on how the cookies look and feel when getting them to the golden stage, rather than worrying about the clock. Everyone’s oven works differently, so your cookies may cook quicker or slower than the time specified.
3. The cookie dough should be firm enough to hold in a ball shape. If your dough is dry and falling apart, add an extra Tbsp of butter at a time until the dough comes together. If it’s too sticky, try the same method with flour.

Want to level up these cookies?

Try dipping or drizzling them with white chocolate for a special twist, perfect for special occasions or gifting (is there a better present than homemade cookies?)

How long do these cookies keep for?

Not long, because it’s hard to stop eating them once you start! But in all seriousness, they will last a week when stored in a cool spot.

How should these cookies be stored?

In an airtight container out of direct sunlight.

How hard are these cookies to make?

Very easy, there is nothing technical about the method, and you don’t need to chill the dough or roll them out.

Enjoy!